Friday, February 1, 2013

Red Velvet & Salted Caramel Whoopie Pies



It is that time of year again, friends. Yes, the super bowl is upon us. I am not a huge sports person, as is evidenced by the fact that the last time I watched a football game I asked Jeremy what inning it was. However, I do enjoy watching sports games with people who are reallllly into it. I think the excitement becomes released into the air and I breathe it in or something, because all of a sudden I'm ooohing for one team and awwwwwing for another and getting really angry at referees. (I'm looking at you, Jerome Boger.)


So, this Sunday I'm looking forward to going over to my friend Leigh's apartment and watching the game with a bunch of other people who actually understand what is happening. And because San Francisco is one of my favorite cities in the world (if you've never been please, please go there. The food, the scenery, the seafood....it's all amazing), I am going to be rooting for the 49ers. Of course I wanted to make something that would match the team colors to contribute to the festivities, so this morning I used some McCormick red food coloring and made Better Homes & Gardens red velvet whoopie pies, and then filled them with a rich golden salted caramel center. The combination of the two was the most decadent thing I've made in quite some time, probably since that chocolate chess pie. The red velvet had a nice fluffy texture that the creaminess of the caramel really complemented it in a strangely fantastic way. I've never had red velvet and salted caramel before, but it is a strikingly delicious pairing that I will definitely repeat again, perhaps in cake-form...

Anyway, while I am day dreaming about other possible red velvet and salted caramel combinations, I hope you all have a lovely weekend and enjoy your Sunday plans, super bowl-related or not.



Ingredients:

Red Velvet Whoopie Pies

1 Egg
2 Cups Flour
1 Cup Brown Sugar, packed
1/2 Cup Butter, softened
1/2 Cup Buttermilk
2 Tablespoons Cocoa Powder
1 Teaspoon Vanilla Extract
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt

Salted Caramel Filling

1/2 Cup Heavy Cream, at room temperature
1/3 Cup Granulated Sugar
1/3 Cup Brown Sugar, packed
1/4 Cup Butter, at room temperature
2 Tablespoons Water
1/2 Teaspoon Salt


First, make the caramel. In a small thick-bottomed saucepan mix together the water and the granulated sugar until well blended. Bring to a boil over medium-low heat and continue boiling until the mixture turns a light caramel color, only stirring once every four minutes. This took me about eight minutes, but the speed will depend upon the heat of your stovetop. Remove the pan from the heat and quickly stir in the heavy cream, butter, and brown sugar until incorporated. Be careful as the mixture will spit and hiss a bit. If the sugar begins to clump up when you're stirring do not fret, just stir as best as you can for about 30 seconds and then put the pot back on the heat and bring it back to a boil again over medium-low heat. Once it is boiling again stir until the sugar chunk dissolves and the mixture is smooth. Once it smoothes out, stir it every two minutes and allow the mixture to simmer for 10-12 minutes or until it has thickened. Remove from the stovetop and stir in the salt. Allow to cool to room temperature before placing it in the refrigerator to continue cooling. Once cooled, you want the caramel to be thick enough where it can be used as a filling without oozing everywhere, but still soft enough to mold with your hands into a soft ball. If yours is still liquidy after a stint in the refrigerator, bring it to a simmer and cook again for a few minutes until it thickens a bit, then cool it down again.


While the caramel is cooling, you can start making the red velvet whoopie pies. Preheat the oven to 375 degrees and line a large baking sheet with parchment paper. In a medium-sized bowl, mix together the flour, cocoa powder, baking soda, and salt until well blended. Set aside. Beat the butter in a stand mixer on medium speed for 30 seconds, then add the brown sugar and beat for 1 minute more or until creamed together.


Add the egg and the vanilla extract and continue mixing until they're fully combined. Now alternate between adding a bit of the flour mixture and a bit of the buttermilk until they have been completely incorporated. Turn the speed to a low setting and add the food coloring (be careful, you don't want it splashing about everywhere) and continue mixing until the batter is a nice consistent red hue.


Use a tablespoon to scoop a bit of the batter and place it on the parchment paper in rows with about 2 inches between each whoopie pie (they will expand a bit). Place the baking sheet in the oven and bake for 8-10 minutes or until the tops of the whoopie pies are set. Remove the pan from the oven and allow the pan to cool for 5 minutes before removing the whoopie pies and allowing them to cool completely on a wire rack.


When the whoopie pies are completely cooled, take a teaspoon to a tablespoon (depending on the width of your whoopie pies) of the salted caramel and roll it into a ball in your hand, then press it between your palms to flatten it. Place the little caramel disc on an upside down whoopie pie and then place a right-side up whoopie pie on top to make a little sandwich. Repeat until you use up all the whoopie pies or all of the caramel. The assembled whoopie pies can be stored in an airtight container for 3 days.







46 comments:

  1. Oh my goodness, these look SO tasty! Perfect combination of flavors -- I love it.

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  2. Are you kidding me?! These are so pretty! I hate football too. I'll be avoiding the tv and perhaps curling up with a book (or some Netflix streaming) during the super bowl.

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    1. Yesssss, Netflix streaming is the best! I don't even watch normal tv anymore, I just go straight to netflix and watch whatever is on there. Same with HBO Go. Been rewatching the John Adams mini series on there and it is AMAZING!

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  3. aaw! kill me.. they are look so delicious! always fan of your photos girl :)
    xxxFiC.

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  4. San Francisco is my favourite city in the States where you will always find me at the Ferry Building , in Chinatown or in North Beach. As for whoopie pies with salted caramel I would be tempted to watch the Super Bowl if I could have several.

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    1. Hahaha, thanks lady! Yes, I agree that the food alone is definitely what makes the super bowl worth watching.

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  5. I'm not much of a sports fan either, but I enjoy the weekend holiday mania of the Super Bowl!
    The Red Velvet Whoopie Pie photos are voluptuous and a delight to savour! A lovely post!

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    1. Thank you so much Deb! Yeah the super bowl mania is always fun to be around, it's crazy how into it people get!

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  6. Wow...these look fabulous! I love satled carmel alreay and red velvet...but together? Gonna have to try it now! Cheers!

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    1. Thanks Tiffany! I highly recommend it :)

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  7. GORGEOUS!!! these look fantastic!

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  8. I was just admiring the combination of flavors you're presenting when you slipped in the fact that these are made in 49ers colors. Mind=blown. These are gorgeous! And they're so cakey! Whoopie pies have to be cakey. I love football, but I get over-saturated around Super Bowl time...all I hear about are the ads and Beyonce and chicken wings...ugh! I'm rooting for the Ravens today because they beat the Patriots last week, and I HATE the Patriots. But I'm pretty sure the 49ers will win. That's all right, I guess. I'll just eat some of these to get over it.

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    1. Hahaha! Yes, eating whoopie pies has helped me get over many a problem. And congrats on the Ravens winning :D

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  9. These look incredible - I shall be trying these as soon as I have a kitchen again! I found you via Donal Skehan :)

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    1. Thank you Paula! Let me know how you like them :)

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  10. i'm not crazy about whoopie pies, i don't know what's wrong with me. i'm pretty keen on that filling though--just load me up with that. :)

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    1. Oh yes, the filling is just delightful! It is so wonderfully thick, you could spread it on a piece of fruit or bread and it would be perfect!

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  11. these look and sound absolutely amazing!

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    1. Thanks lady! They were very tasty indeed!

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  12. i love love love whoopie pies, it's in my pennsylvania dutch blood i guess :)
    thanks for doing them some justice!
    mikayla from myfairbaking.blogspot.com

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    1. Ooooh! I didn't know they were originally pennsylvania dutch, that is so interesting! My grandpa always said we had some pennsylvania dutch in us, too. Maybe that is why I love them so much :)

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  13. I'm not a huge red velvet fan, but these I would DEFINITELY get excited about!!

    Sues

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    1. Aw thanks Sues! You could always just eat the filling straight, it would NOT be frowned upon as it is really tasty stuff.

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  14. These do look incredible and I will definitely be attempting them. Can I just ask how many this recipe makes please?

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  15. How many whoopie pies does this recipe make?

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  16. Hey, I made these today and they are DELICIOUS! I did have a little trouble with the caramel. Mine looked like it had the texture of undissolved sugar - I think my cream curdled slightly. But it tasted delicious! Maybe I added it too fast...I also did not notice it said to use the cream at room temperature. Still, I could eat tons of that caramel all by itself.

    My whoopie pie cookies turned out perfect with this recipe. I ended up with 28 pieces / 14 whoopie pies. A Pampered Chef large cookie scoop works perfectly to get them nice and uniform, as well as a nice round shape.

    I did alter the recipe a bit. I wasn't sure what texture the caramel was supposed to be. Does yours get chewy when you put it in the fridge? I have front teeth that are bonded, so can't eat sticky, chewy caramel. I ended up keeping the caramel out at room temperature, then made a Cool Whip frosting and added half the caramel to that. Then I spread a thin layer of the still somewhat liquid caramel on one half of the whoopie pie, then added a generous spoonful of my Cool Whip frosting. YUM!

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    1. Awesome, I'm glad you liked them! The texture is slightly granulated once its done cooling, you can see it a bit in some of the close-up shots of the finished whoopie pies. So that's totally normal. I think it's a reaction with the salt and the cooling process.

      And my caramel didn't get sticky when I put it in the fridge, just a bit hard. You can easily mold it with your hands into the caramel discs without it sticking to you, I think the fat from the cream and the fact that a lot of the moisture has been boiled away keep it from sticking to things too much. So it wouldn't be a problem to eat with bonded front teeth, I have a metal retainer bar glued onto the backs of my top and bottom front teeth and I had no problem with it :)

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    2. Well okay, maybe I didn't mess up the caramel then. I know it sure is delicious! Good to know that the refrigeration doesn't make it too hard or sticky. Mom and I had fun licking the pan. ; )

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  17. These look so delicious....the boyfriend is in for a treat this v-day! Thank you for sharing!

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  19. I made these tonight! they turned out a little bigger and puffier than yours, not as disc like as the pictures- but delicious nonetheless. I ended up with 18 pies and the caramel was perfect. It look me about 12-14 minutes to get to the light caramel color of just the sugar/water combo, but as you said, it depends on your stove. I also didn't have enough caramel, maybe because my pies seem bigger than yours, so I ended up making a cream cheese icing to fill the remaining 6. They are going to be a great Valentines day treat! Thanks!

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  20. I made these for all my Valentines this year! They were so delicious, thank you for the idea & recipe! Love your site!!!

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    1. Thank you so much Eriel!!! I am so excited that you enjoyed them!

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  21. I love the colour combination of the red velvet with the caramel brown - looks so appealing! And tasty of course :)

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  22. These look amazing! I'm so excited to make them for Easter :) May I ask - should I use plain (all purpose) flour or self-raising flour? Or does it not matter? I'm from Sydney :)

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    1. Hi Marie! Good question! Use plain all-purpose flour :) Let me know how they turn out for you!

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    2. They turned out fantastic - so tasty and gorgeous! Thank you!!

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  23. Hi, I’m Sonia, an Italian food blogger, sorry for my bad english, I want tell you that I have included the link of this recipe (which I liked very much) in the section on my blog dedicated to “10 ways to make” (“10 Modi di Fare”) whoopie pies.
    The post is ‘Whoopie pies’ I hope not to bother you, have a nice day.
    Sonia

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